Apple and Raw Beet Slaw
Source of Recipe
Kathleen Daelemans
List of Ingredients
1 teaspoon fresh grated gingerroot
1 pound fresh beets, peeled
1 large granny smith apple
3 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepperRecipe
In a medium sized salad bowl, using a microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss, to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated. Tip: Cut beets and apples into thin slices: stack the slices directly on top of one another and cut them into matchstick size strips or grate them using a v-slicer, mixer attachment or food processor. Yield: 6 to 8 servings
|
|
member logon
